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Zahav’s Silky Smooth Israeli Hummus

June 11, 2018 By justalittlebitofbacon 33 Comments

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Michael Solomonov is the owner of the restaurant Zahav and he has the secret to the most amazing silky, smooth Israeli hummus! Happily, he is willing to share that secret, so I can in turn bring the recipe to you. Just a warning: it is addictively good.

Top view closeup of Israeli hummus in a bowl topped with chopped black olives, parsley, and olive oil.

Several months ago I was listening to an interview on NPR with Michael Solomonov. I had never heard of him before, not living anywhere near Philadelphia (where he has his restaurant), but the interview talked at length about how tasty and smooth and amazing his hummus is, so I knew I had to try it.

How could I resist?

That’s right, I couldn’t! 🙂 And they knew what they were talking about. This is superior hummus. It’s creamy. It’s light. It’s great on wraps or as a dip.

I really can’t say enough good things about this hummus. Like most people I often buy hummus and enjoy the smoother hummus out there these days and sometimes I make hummus at home using cooked beans or canned beans. But I’ve never been able to buy or make the super creamy, silky hummus I’ve had out at good Middle Eastern restaurants. It was just never the same.

Until now!

Top view of a bowl of Israeli hummus with a hand dipping a triangle of pita bread into the hummus. Parsley, pita, and lemons scattered about.

How to Make Israeli Hummus

To make Israeli hummus, you can start by soaking chickpeas…or not. It’s up to you. My next section discusses the debate and my recipe includes directions and times for both soaked and unsoaked beans.

Either way, you are now going to cook the chickpeas along with the secret ingredient. Baking soda. Baking soda + overcooking the chickpeas will give you super smooth hummus. If you look at the photo below, you can see that the chickpeas are very soft and falling apart a bit. Don’t go too far though! You should still have recognizable beans, just soft ones.

Also, you are going to salt those beans when you are cooking them. Kenji says so. It will not make your chickpeas tough, but what it will do is flavor them from the inside out.

Once you have nice, soft, salted beans, it’s time to make the hummus.

Start by pureeing garlic and lemon juice and a little bit more salt in the food processor. Then let it sit and mellow for 10 minutes (mixing together garlic or onion with acid makes for a more mild flavor) before straining out the garlic and pouring the garlicky lemon juice back in the processor.

Next up is the second secret of ultra-creamy hummus. Lots of tahini! You will be using at least 1/3 cup, and I like the hummus up to 2/3 cup of tahini. Since you are using so much tahini, you may want to search out better brands. If you have a Middle Eastern or Greek import store in the area, that can be a good place to look, or you can order tahini online – two good brands I like are Soom Foods and 365 Organic Whole Foods.

Whip the tahini up with the lemon juice and add water or chickpea cooking liquid by the tablespoon until the tahini is light and smooth.

Now add the beans and the cumin. And process it all together for 4 minutes, add more water/cooking liquid until it is the texture and thickness you want.

Once your hummus is done, it’s time to scoop it into a bowl and top it with whatever you like on your hummus. A few suggestions are kalamata olives, parsley, olive oil, pine nuts, chickpeas, and paprika.

Step by step photos for making Israeli hummus bi tahini.

It’s safe to say I’ve become a little obsessed with this hummus. Since it’s soooo good! To the point that I had to figure out the best method to make it, and so I bought several bags of beans and tried stovetop (too fussy), oven (nice and easy), and instant pot (also easy and a bit faster). And looked into the soak vs. no soak debate.

My finale cooking times and directions are all in the recipe card, but now it’s time to talk about the debate…

Do You Need to Soak Dried Beans?

I come down on the side of no.

For some beans, like black beans and lentils. There isn’t even a debate. (Yes – Kenji again. The man knows his beans.) You should not soak these beans! They are thin skinned and there is no value, or even reduction in flavor and texture, when soaking.

What about other beans? Still no! (most of the time)

Yes, soaking will reduce the cooking time, and for very old beans which are especially dried out, it is helpful so that all the beans cook evenly, since some beans will dry out more than others over time.

However, the time reduction is really not worth having to remember to measure out the beans and soak them the night before. Let’s face it: how often have you forgotten and then couldn’t make whatever bean dish you wanted cook for dinner?

Even with all this info, a lot of sources still want you to soak your chickpeas. And maybe when you don’t add baking soda to the water, soaking is good (I have yet to test that variable), but I have found that chickpeas can stand with other beans and cook right from dry to creamy and soft.

That means, even for chickpeas, though I do have cooking directions for soaked chickpeas if you’re into that, I don’t bother soaking and just pop them in my oven or instant pot (depending on my mood), along with salt and baking soda. And pull out beautiful beans every time.

Note: If you are cooking kidney beans (either red or white) or dried fava (broad) beans, you do need to let the water come to a good boil and stay there for at least 10 minutes before you do anything else with them. These beans (esp. red kidneys) contain high concentrations of the toxin, phytohaemagglutinin, which is destroyed by boiling but activated by low heat. Once you boil, you’re good to go with any cooking method.

Top view of a bowl of Israeli hummus with pita bread triangles ready for dipping.

Here are a few other recipes for Mediterranean Dips:

  • White Bean and Garlic Scape Dip
  • Baba Ghanoush
  • Quick and Easy Romesco Sauce
  • Roasted Red Pepper and Feta Dip

If you try my recipe for Silky Smooth Israeli Hummus, I would love to hear from you in the comments with your experience and rating! You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Zahav's classic recipe for Israeli hummus bi tahini is the best homemade hummus you can make! It's silky, smooth, creamy, light, and addictively yummy.
Print Recipe
5 from 11 votes

Zahav's Silky Smooth Israeli Hummus

Zahav's classic recipe for Israeli hummus bi tahini is the best homemade hummus you can make! It's silky, smooth, creamy, light, and addictively yummy.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Appetizer
Cuisine: Mediterranean, Middle Eastern
Keyword: appetizer, dip, hummus
Author: Just a Little Bit of Bacon

Ingredients

  • 1 cup dried chickpeas
  • 1 tsp baking soda,
  • 1 heaping tbsp kosher salt, for salting the water
  • 4 cloves garlic
  • 1/3 cup lemon juice, about 1 1/2 lemons
  • 1/2 tsp kosher salt
  • 1/3-2/3 cup tahini
  • 1/2 tsp cumin
  • extra virgin olive oil, parsley, chopped kalamata olives, for garnish

Instructions

  • Cook the chickpeas according to your preferred method as detailed in the notes.
  • In a food processor, puree the garlic, lemon juice and kosher salt. Let the mixture sit for 10 minutes, to mellow the garlic. Strain the liquid and discard the solids. Add the liquid back to the processor and spoon in the tahini. Start up the processor and add the reserved chickpea water, one tablespoon at time until the tahini is light colored and smooth.
  • Add the chickpeas and the cumin to the processor and process for 4 minutes, adding more chickpea water if the hummus seems too thick. The hummus should be very smooth, light, and soft. Taste the hummus and add more salt if needed.
  • Scoop the hummus into a serving bowl and top with a drizzle of olive oil, chopped fresh parsley, and some chopped kalamata olives.

Notes

  • Inspiration: This recipe is adapted (with a few changes) from Marc Solomonov, and is from his cookbook Zahav: A World of Israeli Cooking
  • Garnish ideas: Other thoughts for garnishes include, paprika or smoked paprika, toasted pine nuts, or whole chickpeas (either simply cooked or crisped up in oil).
  • Cooking time:  I have cooked the chickpeas in a few different ways to come up with my favorite method. Since I tend to forget to presoak, I like to simply cook them in the oven from dry, but I thought I would give you all the methods. Each method uses 1 heaping tablespoon of kosher salt in the water and 1 teaspoon of baking soda.
    • Unsoaked chickpeas oven method: Cover the chickpeas with about 4 inches of salted water + 1 tsp of baking soda. Bring to a boil, then cover and into the oven at 350F for 2 hours. (This is my favorite since it requires no extra appliances and you can check the doneness as it cooks.)
    • Unsoaked chickpeas Instant Pot: Cover the chickpeas with 4 inches of salted water + 1 tsp of baking soda. Set the IP to high pressure, no keep warm, 35 minutes, and use natural release. Do not hit quick release! The chickpeas are soft and will make a mess. To come to pressure, cook, and then fully release takes about 1 hr 45 minutes.
    • Soaked chickpeas oven method: Prefer to soak? Soak the chickpeas in 2 inches of salted water + 1 tsp of baking soda for 8-12 hours. Then, drain the chickpeas and cover them again with about 2 inches of salted water + 1 tsp of baking soda. Bring to a boil, then cover and into the oven at 350F for 20-25 minutes. (This is quick cooking, but you do need to think of it the night before!)
    • Soaked chickpeas Instant Pot: For the instant pot, cover the beans with 2 inches of salted water + 1 tsp of baking soda and turn on the IP to low pressure, no keep warm, 0 minutes, and use natural release. (So that it comes to pressure and shuts off.) Do not hit quick release! The chickpeas are soft and will make a mess. To come to pressure and then fully release takes about 1 hr 15 minutes.
    • Canned Chickpeas: Not much for using dried? Then take two cans of chickpeas, drain them, and add them to a pot with 2 inches of water and 1 tsp of baking soda. Bring to a boil and then cook, covered, in the oven for 15-20 minutes.
  • Texture: No matter the cooking method, your chickpeas should be soft and falling apart, but not complete mush.
  • Salting the water: Salting does not harm the chickpeas or make them tough or increase the cooking time. What is does do is flavor the chickpeas.

Zahav's classic recipe for Israeli hummus bi tahini is the best homemade hummus you can make! It's silky, smooth, creamy, light, and addictively yummy. | justalittlebitofbacon.com #hummus #glutenfree #chickpea #mediterraneandiet #diprecipe

 
Zahav's classic recipe for Israeli hummus bi tahini is the best homemade hummus you can make! It's silky, smooth, creamy, light, and addictively yummy. | justalittlebitofbacon.com #hummus #glutenfree #chickpea #mediterraneandiet #diprecipe

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Filed Under: gluten free, greek recipes, mediterranean recipes, recipe, sauces and condiments, savory bites, vegan, vegetarian Tagged With: black olives, chickpeas, tahini

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Comments

  1. Cheryl says

    June 20, 2020 at 7:54 am

    Am I reading this correctly? You are not peeling the chickpeas!?

    Reply
    • justalittlebitofbacon says

      June 20, 2020 at 9:05 am

      Yep! No peeling needed. The baking soda breaks the peals down and the hummus will be super smooth. Just make sure you cook the chickpeas until they are a bit mushy and have no firmness in the middle.

      Reply
  2. Susie says

    June 15, 2020 at 1:27 am

    5 stars
    WOW! This is the best hummus ever! I used 1/4 C. Tahini but otherwise followed the recipe exactly. It’s amazing. I used the oven method for cooking the dried chickpeas.
    It really is silky smooth and the flavor is amazing.
    Thank you for sharing this recipe!

    Reply
    • justalittlebitofbacon says

      June 15, 2020 at 10:04 pm

      Thank you for the feedback! I’m so glad you enjoyed the recipe. 🙂

      Reply
  3. Delaney says

    December 31, 2019 at 11:11 pm

    What kind of pot/pan/fish do you use for the unsoaked oven method? I can’t wait to try this recipe, it looks incredible!

    Reply
    • justalittlebitofbacon says

      December 31, 2019 at 11:47 pm

      Thanks! I’m making this recipe again myself in a few days. (It’s my daughter’s favorite.) I use a large stainless steel dutch oven. Basically any oven safe large pot with a lid will work.

      Reply
  4. Cheryl says

    October 7, 2019 at 12:20 pm

    Do you know if this process would work for different types of beans as well? My husband isn’t a fan of chickpeas and he said he doesn’t like hummus because it’s gritty. He did try hummus at a restaurant called Ephesus in Augusta, GA and he said that was okay. I’m hoping your recipe will be close to that but if I could use another bean he might even be more willing.

    Reply
    • LESLEY RHOADS says

      October 7, 2019 at 2:50 pm

      I was in Israel recently and that’s what inspired me to try this recipe. The hummus in Israel is super smooth and no aftertaste!! Amazing! When I made this recipe last week, I can say it was also very smooth and no aftertaste…unlike the gritty, store bought stuff you get here in the US. I used dried chickpeas/instant pot method. This came out so much better than the commercial brands. I say give it a go…he will probably like this if those were the criticisms. 🙂

      As far as if it would work with other beans, don’t know… hopefully the recipe author can address. Good luck!

      Reply
    • justalittlebitofbacon says

      October 7, 2019 at 4:27 pm

      Thank you, Lesley! I’m glad this hummus matched your experiences in Israel.

      Cheryl, this is a very creamy and smooth hummus, so he may enjoy it.. No grit here! 🙂 As for other beans, cannellini beans make a very tasty hummus-like dip and can be used in place of the chickpeas. In fact their cooking instructions are the same, making them an easy sub. Just remember that using baking soda and cooking the beans until they are beginning to fall apart are critical for making a smooth hummus. I hope that helps!

      Reply
  5. Lesley says

    September 21, 2019 at 6:29 am

    I’ve never made homemade hummus, but would like to make this today. How long does it stay good in the fridge?

    Reply
    • justalittlebitofbacon says

      September 21, 2019 at 9:30 am

      Lesley, it will last between 5-7 days in the fridge. It won’t be bad after 7 days, but it won’t taste as good. (Throw it out at the 10 day mark.) I hope that helps!

      Reply
  6. Jan says

    May 19, 2019 at 12:22 pm

    How long do you cook in the soaked beans in the instant pot, your instructions say 0 minutes. Thanks

    Reply
    • justalittlebitofbacon says

      May 19, 2019 at 12:55 pm

      0 minutes is correct. The pressure up and down is enough to cook the beans.

      Reply
  7. Jenny says

    September 27, 2018 at 6:51 am

    5 stars
    Hi
    Do you have any receipt for cooking chickpeas in stove top pressure cooker ?

    Reply
    • justalittlebitofbacon says

      September 27, 2018 at 9:37 am

      Sorry, I don’t since I’ve never used a stove top pressure cooker. With any luck a little googling will help.

      Reply
  8. Donna says

    July 1, 2018 at 1:51 pm

    5 stars
    This sounds absolutely amazing. My husband is Lebanese so we eat A LOT of hummus 🙂 I always make my own but it definitely never tastes as good as the stuff at the really good middle eastern restaurants. Today is meal prep day and I am making a big batch of this for the week ahead, so excited 🙂

    Reply
    • justalittlebitofbacon says

      July 2, 2018 at 11:15 am

      Ha, I’m sure you do, Donna. 🙂 Just don’t forget the baking soda and you’ll have restaurant hummus in no time.

      Reply
  9. Leslie-Anne says

    June 25, 2018 at 11:00 am

    5 stars
    I’m not a big legume eater but this recipe looks EXACTLY like the kind of hummus I loved as a university student = that creamy, flavourful, spreadable hummus you just can’t buy at the store. Kenji basically knows all about everything right? He’s such a great resource that I always look to as well!

    Reply
    • justalittlebitofbacon says

      June 25, 2018 at 8:02 pm

      Kenji (and David) is one of my first stops when I’m not sure about how to cook something to make it the best. I definitely appreciate having so many resources these days. 🙂

      Reply
  10. Dana says

    June 25, 2018 at 9:30 am

    5 stars
    This looks so delicious, perfect, and smooth! I also love the broken olives on top. I’m such a sucker for briny olives, and adding texture to a velvety hummus is just awesome.
    I’m really grateful for this “unsoaked” method of yours. Do you know how many times I’ve meant to soak my beans overnight and forgotten? And then the next day I’m just completely screwed? 😐 Haha.

    Reply
    • justalittlebitofbacon says

      June 25, 2018 at 10:37 am

      Thanks, Dana. The olives are one of our favorite toppings. And, yes, I completely understand how many times you’ve forgotten to soak the beans. 😉

      Reply
  11. Marisa Franca says

    June 25, 2018 at 7:00 am

    5 stars
    I love your tips!! Baking soda huh? Do you know that that is the secret with shrimp too? Anyway, we do love our hummus and I can’t wait to try your method. We do have some tahini and I’ll have to check out the brand. We use it with our baba ghanoush. I’m pinning so I can make it soon.

    Reply
    • justalittlebitofbacon says

      June 25, 2018 at 10:35 am

      Yes Marisa, baking soda tightens up the shrimp! And softens the edges of potatoes to make the best crispy roasted potatoes. Baking soda is awesome stuff.

      Reply
  12. Amanda says

    June 25, 2018 at 6:07 am

    5 stars
    Oh my gosh, I LOVE Israeli hummus. It’s so ethereally creamy, and I love the flavor of the extra tahini it has as compared to other hummus preparations. This is my kind of nosh, especially with those beautiful topping ideas. I love to garnish mine with kalamata olives and herbs. Really beautiful photos. It’s 6 am here and now I’m craving Israeli hummus looking at them!

    Reply
    • justalittlebitofbacon says

      June 25, 2018 at 10:32 am

      Oh yes, the creaminess with all the tahini is amazing, Amanda! Thanks. 🙂

      Reply
  13. Julia says

    June 24, 2018 at 6:59 pm

    5 stars
    Wow, that hummus really looks silky! I don’t think I’ve ever tried a hummus this smooth. I will definitely try your suggestions of baking soda. The instructions and your tips are super helpful. What I also found interesting is that you don’t remove the skin from the chickpeas. I also never do since I am lazy but all other recipes say that it’s a must for smooth hummus. If your tips and tricks mean that I don’t need to peel the chickpeas then it’s even more amazing!

    Reply
    • justalittlebitofbacon says

      June 25, 2018 at 10:30 am

      It’s is totally silky, Julia. And the baking soda is a game changer since it softens the skins which means no more peeling. (And, yes, I’ve tried peeling. It’s soooo slow.)

      Reply
  14. Tina says

    June 23, 2018 at 9:27 am

    5 stars
    I have his book too, I love the stories he tells about the food. I could eat hummus for days and never get tired of it. Thanks for explaining how to get that really smooth hummus, you have inspired me:) Now off to get some chickpeas and tahini!

    Reply
    • justalittlebitofbacon says

      June 23, 2018 at 3:11 pm

      Yes, it’s a great book, Tina! I wish I lived close enough to try his food in person. Yum.

      Reply
  15. Amanda says

    June 22, 2018 at 4:58 pm

    5 stars
    So, 100% of the time when I make hummus, I use canned chickpeas. I never even touch the dried stuff except as pie weight because they seemed too arduous to work with. You’ve shown me its just as easy and worthwhile as making anything else and I can’t wait to try this method for super creamy hummus!

    Reply
    • justalittlebitofbacon says

      June 23, 2018 at 3:09 pm

      Thanks, Amanda. Dry is really easy (and cheap!) once you know you don’t have to soak. But you can still used canned if you want – just give them a simmer with the baking soda. 🙂

      Reply
  16. Gloria says

    June 21, 2018 at 9:13 am

    5 stars
    We LOVE hummus….and always have some in the fridge. We always have chickpeas too. This recipe sounds delicious and so easy to make. With BBQ parties all summer long, this is exactly the kind of recipe we need to keep the guests happy.

    Reply
    • justalittlebitofbacon says

      June 21, 2018 at 11:22 am

      Definitely a good party dish, Gloria! I can’t keep a batch in the house for more than a day.

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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